Find fields & stores near you!
Find fields and stores
Zipcode
PbNation News
PbNation News
Community Focus
Community Focus

Reply
 
Thread Tools
Old 06-17-2009, 01:47 PM #43
Absolutt (Banned)
Better than you.
 
Join Date: Jan 2009
Have fun making your own turkey burgers, the meat alone is too lean, you'll have to add fat to it anyways
Absolutt is offline   Reply With Quote
Old Sponsored Links Remove Advertisement
Advertisement
Old 06-17-2009, 01:48 PM #44
emotive789
 
 
emotive789's Avatar
 
Join Date: Apr 2005
Location: houston
Quote:
Originally Posted by Absolutt View Post
Have fun making your own turkey burgers, the meat alone is too lean, you'll have to add fat to it anyways
lol shutup, you can buy any fat level of ground turkey just like you can with ground beef. you can buy 80/20 or 90/10 or 93/7.
__________________
emotive789 is offline   Reply With Quote
Old 06-20-2009, 04:02 PM #45
slayer0704
(\ /)
 
slayer0704's Avatar
 
Join Date: Nov 2005
Location: OHIO
slayer0704 donated to help Peyton Trent
slayer0704 helped look for balloons
slayer0704 is playing at Living Legends III
slayer0704 is playing at Living Legends V
Quote:
Originally Posted by emotive789 View Post
its a disgusting combination of ingredients. it looks like he literally blindfolded himself and grabbed the most random **** possible from the pantry and threw it in.
Everything in the recipe seems to "flow" other than the lemon pepper..........its really not that random. Many of the ingrediants are what you would marinade a nice steak in......
slayer0704 is offline   Reply With Quote
Old 06-20-2009, 04:13 PM #46
DayoftheGreek
I hate you
 
DayoftheGreek's Avatar
 
Join Date: Jul 2004
Location: Burlington, NJ
 has been a member for 10 years
Maybe I'm crazy, but no one has listed egg in any of these recipes. Am I doing it wrong?

I always make my burgers with mustard, breadcrumbs, and egg. Nice and simple.
__________________
FEEDBACK: http://www.pbnation.com/showthread.p...hreadid=665897

1/30/08: I was there when the plane flew but everyone was still stupid.
DayoftheGreek is offline   Reply With Quote
Old 06-20-2009, 05:04 PM #47
RoGuE9
yeah
 
RoGuE9's Avatar
 
Join Date: Sep 2001
Location: Dallas, Texas
RoGuE9 is a founding member
 has been a member for 10 years
the bread crumbs are what make you need the egg.
__________________
gg
RoGuE9 is offline   Reply With Quote
Old 06-20-2009, 07:24 PM #48
slayer0704
(\ /)
 
slayer0704's Avatar
 
Join Date: Nov 2005
Location: OHIO
slayer0704 donated to help Peyton Trent
slayer0704 helped look for balloons
slayer0704 is playing at Living Legends III
slayer0704 is playing at Living Legends V
Bread crumbs and egg dont belong in a burger............thats what we call a meatloaf..................
slayer0704 is offline   Reply With Quote
Old 06-20-2009, 07:33 PM #49
DayoftheGreek
I hate you
 
DayoftheGreek's Avatar
 
Join Date: Jul 2004
Location: Burlington, NJ
 has been a member for 10 years
Quote:
Originally Posted by slayer0704 View Post
Bread crumbs and egg dont belong in a burger............thats what we call a meatloaf..................
.................................................
__________________
FEEDBACK: http://www.pbnation.com/showthread.p...hreadid=665897

1/30/08: I was there when the plane flew but everyone was still stupid.
DayoftheGreek is offline   Reply With Quote
Old 06-20-2009, 07:56 PM #50
N$$balla
1k992'r
 
N$$balla's Avatar
 
Join Date: Jun 2006
Location: Minneapolis
.................................................. .................................................. .
__________________
NEW YORK KNICKS | MINNESOTA TIMBERWOLVES

Originally Posted by EmergenC911: "I have never lol'd so hard from a PbN post :tup:"
Originally Posted by jay web: "**** you i bet you drive your moms mini van you ****ing boy scout"
Originally Posted by Lou Dogg: "You're....kinda a douche bag."
N$$balla is offline   Reply With Quote
Old 06-20-2009, 08:07 PM #51
pbplayer23
 
 
Join Date: Oct 2003
 has been a member for 10 years
Quote:
Originally Posted by Absolutt View Post
Have fun making your own turkey burgers, the meat alone is too lean, you'll have to add fat to it anyways
I haven't had any problems making burgers from ground turkey. Its a good change of pace from beef. Ground veal burgers are also good.
pbplayer23 is offline   Reply With Quote
Old 06-20-2009, 08:17 PM #52
Absolutt (Banned)
Better than you.
 
Join Date: Jan 2009
Quote:
Originally Posted by DayoftheGreek View Post
Maybe I'm crazy, but no one has listed egg in any of these recipes. Am I doing it wrong?

I always make my burgers with mustard, breadcrumbs, and egg. Nice and simple.
from what ive been reading online the egg takes alot from the burger taste and juiceyness wise

although i toss an egg in from time to time
Absolutt is offline   Reply With Quote
Old 06-21-2009, 12:22 PM #53
emotive789
 
 
emotive789's Avatar
 
Join Date: Apr 2005
Location: houston
Quote:
Originally Posted by slayer0704 View Post
Everything in the recipe seems to "flow" other than the lemon pepper..........its really not that random. Many of the ingrediants are what you would marinade a nice steak in......
greek seasoning, soy sauce, bbq sauce powder, rosemary, chili powder.


youre right, thats a perfect combination...


Quote:
Originally Posted by Absolutt View Post
from what ive been reading online the egg takes alot from the burger taste and juiceyness wise

although i toss an egg in from time to time
its one egg put into what, like a pound or 2 of meat? its not going to make too much of a flavor difference.
__________________
emotive789 is offline   Reply With Quote
Old 06-21-2009, 04:16 PM #54
slayer0704
(\ /)
 
slayer0704's Avatar
 
Join Date: Nov 2005
Location: OHIO
slayer0704 donated to help Peyton Trent
slayer0704 helped look for balloons
slayer0704 is playing at Living Legends III
slayer0704 is playing at Living Legends V
Quote:
Originally Posted by emotive789 View Post
greek seasoning, soy sauce, bbq sauce powder, rosemary, chili powder.


youre right, thats a perfect combination...




its one egg put into what, like a pound or 2 of meat? its not going to make too much of a flavor difference.
I'm not too sure what goes into greek seasoning........but the other things are not that bad.....And an egg is not needed.....There is NO reason to use one....and it really does effect the texture of your burger (when used along with breadcrumbs)

Freezing the hamburger patty is totally the way to go, It holds everything together and has no ill effects on the flavor/texture AT ALL.

Today I mixed some ground chuck with 1 large minced onion, 4 crushed pieces of bacon, about 3-4 tablespoons of woschestire (sp) sauce, about 1 tablespoon of BBQ sauce some salt, pepper, a TINY bit of cumin, some red pepper flakes, a few finely minced cloves of garlic and about a teaspoon of chili powder. Froze those *****es overnight, cooked them on A charcoal grill until they were rare/med rare.....Added some american cheese on top, Toasted the buns, and served with Mayo and a few leaves of lettuce...and they were delicious.



Terrible quality picture ->


From the picture it seems like it was VERY VERY rare...........but it really was not


I also like the "less is more" theory. Some of the best burgers I've made, just had salt, pepper, and a touch of woschestire sauce (sp once again).

Mayo+1 leaf of lettuce is however the only way I will eat a burger, It compliments the flavor of the burger perfectly, without having a damn salad on top of it.

Last edited by slayer0704 : 06-21-2009 at 11:48 PM.
slayer0704 is offline   Reply With Quote
Old 06-22-2009, 03:34 PM #55
fireisgood4u
UNDERSTAND UNDERSTAND
 
fireisgood4u's Avatar
 
Join Date: May 2004
Location: so*on
 has been a member for 10 years
Red face

Get your butcher and get some ground Sirloin. Salt+Pepper+Olive Oil for your base. Add whatever you're in the mood for:Worcestershire, minced garlic, crumbled bleu cheese, crumbled bacon, hickory smoke flavoring, sugary/sweet BBQ sauce, etc. Lot of people like minced onions but I dislike the texture when mixed in the meat.

No bread crumbs, egg, or any of the junk. Make your patties the night before and leave them in the fridge. Then when you go to grill they'll stay together. Grill needs to be hottttt.

Since it's Sirloin I always cook my burgers rare.

No cheap buns. Good whole wheat bun or potato bun-toasted of course.

Whatever I put in the meat determines what goes on it. Off the top of my head some favorites-fried onions, fried mushrooms, bleu cheese dressing/bleu cheese crumble, other cheese(havarti, good cheddar), BBQ sauce, worcestershire sauce, mayonnaise, good mustard(Dijon, Horseradish or Honey), etc. Never tomato or lettuce-save that for the salad.

Sides vary. Homemade french fries with lots of seasoning salt with mayonaise or honey mustard or a salad.
__________________
______________

Last edited by fireisgood4u : 06-22-2009 at 03:37 PM.
fireisgood4u is offline   Reply With Quote
Old 06-22-2009, 03:57 PM #56
Pizzaman
End Of The Line
 
Pizzaman's Avatar
 
Join Date: Oct 2004
Location: Tucson, Arizona
What I do is

Worcestershire sauce, cover both sides until covered, garlic powder, salt, pepper, and whatever else you like to use. Marinate it for like 45 minutes, cook it, and It's amazing. Simple.

You can also add hickory smoke, bacon bits, all kinds of fun stuff. I'm actually marinating some right now.
__________________
“Be not afraid of any man, No matter what his size. When danger threatens, call on me. And I will equalize.”

"He who would trade liberty for some temporary security, deserves neither."


Last edited by Pizzaman : 06-22-2009 at 04:00 PM.
Pizzaman is offline   Reply With Quote
Old 06-22-2009, 06:43 PM #57
slayer0704
(\ /)
 
slayer0704's Avatar
 
Join Date: Nov 2005
Location: OHIO
slayer0704 donated to help Peyton Trent
slayer0704 helped look for balloons
slayer0704 is playing at Living Legends III
slayer0704 is playing at Living Legends V
Quote:
Originally Posted by Pizzaman View Post
What I do is

Worcestershire sauce, cover both sides until covered, garlic powder, salt, pepper, and whatever else you like to use. Marinate it for like 45 minutes, cook it, and It's amazing. Simple.

You can also add hickory smoke, bacon bits, all kinds of fun stuff. I'm actually marinating some right now.
You do realize that marinating a buger is pointless.......right? you are mixing the worcestershire sauce INTO the meat.....it doesnt have to absorb the flavor...
slayer0704 is offline   Reply With Quote
Old 06-22-2009, 10:37 PM #58
thaballer1028
.........................
 
thaballer1028's Avatar
 
Join Date: Dec 2008
Location: *704*
thaballer1028 helped look for balloons
thaballer1028 is playing at Living Legends III
thaballer1028 is for the Gunfight
thaballer1028 supports Sherwood Forest
when patting the meat out mix a bit of a1 steak sauce in and "fluff" the patties out.
__________________
thaballer1028 is offline   Reply With Quote
Old 06-23-2009, 02:25 AM #59
Pizzaman
End Of The Line
 
Pizzaman's Avatar
 
Join Date: Oct 2004
Location: Tucson, Arizona
Quote:
Originally Posted by slayer0704 View Post
You do realize that marinating a buger is pointless.......right? you are mixing the worcestershire sauce INTO the meat.....it doesnt have to absorb the flavor...
It tastes good, which is all I give a **** about.
__________________
“Be not afraid of any man, No matter what his size. When danger threatens, call on me. And I will equalize.”

"He who would trade liberty for some temporary security, deserves neither."

Pizzaman is offline   Reply With Quote
Old 06-23-2009, 06:46 AM #60
jtx2003
Ch...Ch...Ch...China
 
jtx2003's Avatar
 
Join Date: Feb 2003
Location: Eagles Country
jtx2003 is a Supporting Member
 has been a member for 10 years
jtx2003 donated to help Peyton Trent
jtx2003 is playing at Living Legends III
You dont need a meat grinder.... do you have a food processor?

Follow these steps and guidelines for a great burger.

get yourself some chuck, brisket, and chuck flap tail (Boneless Shortrib). Stick it in the freezer wrapped in foil but dont freeze it. Your goal is to get the meat down to about 35 degrees.

The ration to use is 60% Chuck, 20% brisket, and 20% short rib. Put all of this in a food processor and chop the meat finely together. Don't just hit the button and let her rip. Use the pulse button and do it slow. If you overwork the meat it becomes mushy.

Once its finely chopped up mold the meat into a patty (I prefer using burger rings or molds). Be gentle when pressing the chopped beef together to avoid overworking the meat (insert joke here).

Cook the burger and enjoy.

What all that did is this:

-By chopping the meat instead of grinding it you prevent having a pasty burger.
-By doing it all at low temp it blends the beef better
-The mix of chuck, shortrib, and brisket gibes the burger good flavor and the fat from the shortrib keeps it moist(the temp also plays a factor)
__________________
Ragnarok Paintball Team
RagnarokPaintball.com|Facebook|Twitter
PROUDLY SPONSORED BY PB Sports
jtx2003 is offline   Reply With Quote
Old 06-23-2009, 12:09 PM #61
slayer0704
(\ /)
 
slayer0704's Avatar
 
Join Date: Nov 2005
Location: OHIO
slayer0704 donated to help Peyton Trent
slayer0704 helped look for balloons
slayer0704 is playing at Living Legends III
slayer0704 is playing at Living Legends V
Quote:
Originally Posted by Pizzaman View Post
It tastes good, which is all I give a **** about.
I'm sure it does I was just thinking you could save yourself a bit of time lol

Quote:
Originally Posted by jtx2003 View Post
You dont need a meat grinder.... do you have a food processor?

Follow these steps and guidelines for a great burger.

get yourself some chuck, brisket, and chuck flap tail (Boneless Shortrib). Stick it in the freezer wrapped in foil but dont freeze it. Your goal is to get the meat down to about 35 degrees.

The ration to use is 60% Chuck, 20% brisket, and 20% short rib. Put all of this in a food processor and chop the meat finely together. Don't just hit the button and let her rip. Use the pulse button and do it slow. If you overwork the meat it becomes mushy.

Once its finely chopped up mold the meat into a patty (I prefer using burger rings or molds). Be gentle when pressing the chopped beef together to avoid overworking the meat (insert joke here).

Cook the burger and enjoy.

What all that did is this:

-By chopping the meat instead of grinding it you prevent having a pasty burger.
-By doing it all at low temp it blends the beef better
-The mix of chuck, shortrib, and brisket gibes the burger good flavor and the fat from the shortrib keeps it moist(the temp also plays a factor)
This sounds delicious! if you have a bunch of time to spend on your burgers.
slayer0704 is offline   Reply With Quote
Old 06-24-2009, 02:42 AM #62
jtx2003
Ch...Ch...Ch...China
 
jtx2003's Avatar
 
Join Date: Feb 2003
Location: Eagles Country
jtx2003 is a Supporting Member
 has been a member for 10 years
jtx2003 donated to help Peyton Trent
jtx2003 is playing at Living Legends III
the process is relatively quick... besides chilling the meat down ofcourse
__________________
Ragnarok Paintball Team
RagnarokPaintball.com|Facebook|Twitter
PROUDLY SPONSORED BY PB Sports
jtx2003 is offline   Reply With Quote
Old 06-27-2009, 11:15 AM #63
slayer0704
(\ /)
 
slayer0704's Avatar
 
Join Date: Nov 2005
Location: OHIO
slayer0704 donated to help Peyton Trent
slayer0704 helped look for balloons
slayer0704 is playing at Living Legends III
slayer0704 is playing at Living Legends V
Comparing it to pre-ground meat...its pretty slow but the quality you are getting cant be matched by pre-ground meat.


I get my beef from a cow! (lol) that I go in on with my family. We butcher it ourselves which allows us to get the perfect muscle to fat ratio for burgers
not to mention its cheap as hell!


Do you add anything special to the meat? such as specific spices/liquids/onions? or do you prefer the unchanged flavor of the meat?
slayer0704 is offline   Reply With Quote
Reply


Thread Tools

Posting Rules
Forum Jump